Strawberry Torta di Riso
Featuring: Sargent Dairy Milk
Butter, for greasing pan
1 1/4 cup sugar, plus extra for dusting
2 pinches of salt, divided
1/2 cup Arborio rice
1/4 cup Sambuca
1 1/2 cups Willowtree strawberries, hulled
1 tsp vanilla extract
2 cups Sargent Dairy 3.25%MF Milk, warmed
● Preheat oven to 350ºF. Grease a 9 inch cake pan with butter, and generously dust with sugar. Set aside.
● Bring a medium sauce pot of water to a boil, add a pinch of salt and rice and cook until al dente, about 8 minutes. Strain rice and allow to cool slightly.
● Meanwhile, in a mixing bowl, whisk together eggs and sugar. Stir in Sambuca, strawberries, vanilla, remaining pinch of salt and milk and, using an immersion blender, blend until smooth, then fold in reserved rice until combined.
● Pour rice mixture into prepared pan and bake until set, about 55 to 60 minutes. Cool in the pan and serve at room temperature or refrigerate and serve chilled.